Japanese iced

A pour-over brewed directly over ice, so the hot extracted coffee is flash-chilled the moment it hits the carafe. You use roughly 40% of the total brew water as ice (already weighed into the server) and 60% as the actual pour.

Why it matters — Japanese iced preserves the bright aromatics and acidity of the coffee that cold brew loses to long immersion. Most specialty cafés use Japanese iced for their menu iced filter coffee.

Good to know

• A typical recipe: 22 g coffee, 220 g water total — 90 g as ice in the server, 130 g poured through the grounds.
• Don't use the same recipe as your hot pour-over; the reduced contact time means you'll under-extract. Grind a notch finer.